Apple & Walnut Pain de Campagne

Name: Apple & Walnut Pain de Campagne
Cuisine: American
Ingredients: 180 grams Semi-strong or all-purpose bread flour (Lys d'Or brand recommended); 20 grams Whole wheat flour; 15 grams Light brown sugar; 3 grams Salt; 4 grams Dry yeast; 1 apple worth Apple compote; 30 grams Walnuts; 130 ml Water

cookpad.japan @cookpad_jp

When making the apple compote using Saladburnet's recipe, I thought it would go great with bread! So I tried making this.

＊ Since the dough is kneaded with a spatula, it's easy to make.
＊ Use a lot of flour to coat the banetton.
＊ I use a steam oven. If you don't have a steam oven, mist the dough with water 5 or 6 times right before baking for a crispy finish. Recipe by makoto

When making the apple compote using Saladburnet's recipe, I thought it would go great with bread! So I tried making this.

cookpad.japan @cookpad_jp

When making the apple compote using Saladburnet's recipe, I thought it would go great with bread! So I tried making this.

Saved

Ingredients

180 gramsSemi-strong or all-purpose bread flour (Lys d'Or brand recommended)
20 gramsWhole wheat flour
15 gramsLight brown sugar
3 gramsSalt
4 gramsDry yeast
1apple worth Apple compote
30 gramsWalnuts
130 mlWater

Saved

Steps

1

Add the semi-strong or all purpose flour and the whole wheat flour to a bowl. Mix together and set aside. Then add the brown sugar, salt, and dry yeast. Add all the lukewarm water (about 37 ℃) at once.
2

Use a spatula to mix . Once the dough has come together in one mass, add the walnuts. Knead with the spatula for 3 minutes. Cover with plastic wrap, and leave the dough for its 1st rising.
3

Once the dough has doubled in size, take it out onto a work surface, deflate, and rest for 20 minutes. In the meantime, flour the banneton (bread rising mold) evenly using a tea strainer.
4

When the dough has rested, flatten it out into a circle, and top with 2/3rds of the apple compote.
5

Fold in half.
6

Place the remaining apple compote on top, then fold in half again to form a round ball.
7

Gently place the dough in the banneton with the seam side facing up. Cover with plastic wrap and allow to rise again (2nd rising) for about 50 minutes.
8

Preheat the oven to 250℃. Invert the dough gently onto a kitchen parchment paper lined baking tray, and slash the top in any pattern you like. Lower the oven temperature to 210℃ and bake for 24 - 25 minutes.
9

This apple compote by Saladburnetis really simple. I recommend it.
10

This is how the bread looks when it's sliced. It's packed with apples.